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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I found this recipe in a now out of print recipe book and have made a few 'tweaks over the years' - it was originally for Stuffed Roast Chicken and I decided to try the stuffing for Thanksgiving. My DH says it is the best stuffing he has ever tasted. Ingredients:
3 small onions, chopped |
3 ribs celery, chopped |
1 1/2 cups butter |
3 cups chicken broth |
3 cups pepperidge farm herb stuffing |
3 cups pepperidge farm cornbread stuffing |
3/4 teaspoon crushed red pepper flakes |
3 teaspoons parsley |
Directions:
1. Saute onion and celery in 1 1/2 stick butter until tender.
2. In saucepan heat chicken broth until boiling and add remaining 1 1/2 stick butter and both stuffings. Mix well.
3. Add sauteed vegetables, red pepper, and parsley.
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